Quick Pickles are so easy and such a great little condiment to have around your fridge. They last a while, at least a month in the fridge in a sealed jar. (Kepp your fingers out of it! Use a fork, our germs will surely spoil them more quickly). You can use all different vegetables, just know that the colors will bleed, so if you want to keep the color of the vegetable pure, separate them into different jars. Like laundry. I like when the radish gives a pink hue to my cauliflower though, so I like to combine.
This recipe is for 1 16 oz mason jar.
5 radishes, sliced thin
1 small carrot, sliced thin and on diagonal
1 thin stalk of fennel
Sprig fresh dill
3/4 cup white wine or Champagne vinegar
1/4 cup water
2 TBSP honey
1 TBSP salt
Pack all vegetables and herbs into the mason jar. In a small pot, bring vinegar, water, honey and salt to a simmer. Fill mason jar to top and seal. Make sure you fill as much to the top as you can. Refrigerate and enjoy in a few hours when cold.